‘Lemon and Blueberries made such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits’ Taste of Home Test Kitchen

2 cups all-purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup lemon yogurt

1 egg

1/4 cup butter, melted

1 tsp grated lemon peel

1 cup fresh or frozen blueberries

Glaze:

1/2 cup confectioners’ sugar

1 Tbsp lemon juice

1/2 tsp grated lemon peel

Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture, stir just until moistened. Fold in Blueberries.

In a small bowl, combine glaze ingredients. Stir until smooth. Drizzle over warm biscuits. If using frozen blueberries, use without thawing to avoid discoloring the dough. Makes about a dozen sweet and tangy biscuits.

Did you watch the Opening Ceremony last night for the Olympics? Did you see the sweaters being worn by Team USA!! American made from start to finish but I will focus on where it all started.

The Imperial Stock Ranch in Central Oregon is a family owned and operated ranch located on more than 30,000 acres of Oregon’s beautiful high desert. The only privately held ranch in Oregon recognized as a National Historic District, the Hinton/Ward family has been working the ranch since 1871.

Once a year the Ranch harvests the soft, versatile wool from their flock of Columbia sheep and transform this renewable resource into fiber and yarn. About 15 months ago the ranch was contacted by Ralph Lauren and the production of the sweaters began.

A diverse state with diverse growing regions, Oregon farmers and ranchers also produce award winning wines, berries, nuts, and fruit. The dairy farms produce high quality milk for delectable dairy products. These products are supplied to the restaurants, wineries and artisan food markets around the state so for a Northwest Culinary Adventure plan your trip through Oregon and experience the sights, sounds, and tastes it has to offer.

The last of the summer peaches went into a cobbler and I made a trip up to Kiyokawa Farms for fall apples and pears from the Hood River Valley Orchard. The Apple Dumpling is a guest favorite and I look forward to making it for you in the months to come.

Apple Dumplings at the Old Parkdale Inn Bed and Breakfast

Old Parkdale Inn Apple Dumpling ~ 4 servings

For the Sauce: bring1 cup water, 2/3 cup sugar, 2 tbsp butter, 1/4 tsp cinnamon to a boil and let simmer while you prepare the apples.

Preheat oven to 425 degrees.

Apple stuffing: Brown sugar, craisins, cinnamon. I make a large batch of this, maybe a couple of cups at a time, and keep leftovers in plastic zip lock bag in frig. Prepare Puff Pastry: thaw sheet and cut into quarters

Peel and core your apples and fill with brown sugar stuffing then gently wrap puff pastry around apple. Don’t worry if the dough doesn’t completely enclose around the apples. Place the dumplings in a buttered pan and pour the sauce over the dumplings and around the sides of the pan. Bake for 40 minutes until golden brown. Serve hot with extra sauce drizzled over the top.

It is spring in the Pacific Northwest. The rhubarb in the gardens of our inn, the Old Parkdale Inn, is just about ready to harvest and the Oregon strawberries are showing up at our Farmers Markets. Put the two together and we get a favorite of our guests, Strawberry-Rhubarb Coffee Cake.

Combine dry ingredients. Cut in butter until the mixture resembles fine crumbs. Beat wet ingredients together and add to flour mix, stirring just to moisten. Spread half the batter in a greased 9x13x2 inch baking pan. Spread the cooled rhubarb filling over this and spoon the remaining batter in small portions on top of the filling.